Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium-high heat. While the oil is heating, generously season all sides of the chuck roast with kosher salt and freshly ground pepper.
- When the oil starts to shimmer, carefully place the roast in the hot pan and sear it on all sides for about 1-2 minutes per side, until browned. This step adds flavor and helps seal in juices.
- Transfer the seared roast to your slow cooker. Sprinkle the dry onion soup mix over the roast. Pour in the water and beef broth.
- Cook on high for 4-6 hours or on low for 8-10 hours, until the meat is tender and shreds easily with a fork.
- Remove the roast from the slow cooker and shred it using two forks. Serve the shredded meat piled onto sliced crusty rolls. Top with a slice of Swiss or provolone cheese.
- Toast the cheese and the top bun under the broiler until the cheese melts and the bun is toasted. Serve with the juices from the slow cooker as au jus for dipping.
Nutrition
Notes
You can cook the roast from frozen; just add it directly to the slow cooker and increase the cooking time by at least two hours. Searing the meat is optional; you can skip it and still achieve delicious results. Leftovers can be stored in the refrigerator for 3-4 days and are great for other dishes. The meat and au jus can be frozen separately for 2-3 months.